Pyro Pies Wood Fired Brick Oven Pizza

10/05/2026

THE DOUGH, PART 4: THE SOFT CRUST

The center of the cornicione (that's the thick edge of the pizza) is soft, and it's supposed to be.

When a high-hydration dough hits a very hot wood-fired oven, some of the water in it turns to steam. The steam expands fast and blows those big bubbles into the rim. The whole pizza bakes in about 90 seconds, quick enough that the inside never dries out.

If you like yours firmer, just ask. We'll leave it in a little longer.

That's our dough, start to finish. Anything you've always wanted to ask about how we make it?

10/05/2026

THIS WEEK'S SCHEDULE!
📧 Stop relying on Facebook to tell you when we are coming! Get our schedule every week by email, sign up here: pyropies.com/email
Follow our page to stay updated on future visits! If we sell out early, you'll see it here too.

👉 Thursday October 8th Fayetteville at Tractor Supply, 11:30am to 6:30pm CENTRAL

🤍 Friday October 9th Wedding Catering: Congrats to Jacob and Gina-Marie, 6:00pm to 8:00pm CENTRAL

🤍 Saturday October 10th Wedding Catering: Congrats to Joshua and Tori, 6:00pm to 8:00pm CENTRAL

🤍 Sunday October 11th Wedding Catering: Congrats to Mod and Minetta, 6:00pm to 8:00pm CENTRAL

👉 Monday October 12th Pikeville at Family Dollar, 11:30am to 6:30pm CENTRAL

Online ordering is OPEN for all public events!

www.pyropies.com

10/04/2026

THE DOUGH, PART 3: THIRTY-EIGHT HOURS

From the first mix to the moment we stretch it, our dough takes 32 to 38 hours at the very least. Usually 48 or more.

Why so long? Flavor takes time, and there's no shortcut for it. Dough mixed and baked the same day can make good bread, but it tastes mostly of flour. The long, slow ferment is what gives our crust its faint sweetness and slight tang.

You can't taste a hydration percentage or see 38 hours on a menu. You can taste the difference they make.

The last part is Monday: why the inside of our crust is soft.

10/04/2026

MANCHESTER! We are here today (Sunday) at Safe Storage. It's a great day for wood fired pizza! See the post below 👇👇 for more details. See you soon!

10/03/2026

Have you signed up yet?

Sign up for our weekly email and get a code for buy-one-get-one free! We promise we won't spam you, just one email a week.

And, if you sign up now, you'll also get a BOGO in your birthday month!

Extra Bonus: Select the option to sign up for It's Loaded (our sister food truck) and you'll get the same buy-one-get-one coupon from them!

👉 Sign up here: pyropies.com/email?src=groups

10/03/2026

Congratulations to Wesley and Meghan! 💍 We are honored to be part of their wedding today. Send them some love in the comments! 👇

10/02/2026

MANCHESTER!! 🔥
👉 Sunday October 4th at Safe Storage, 11:30am to 6:00pm CENTRAL.

📧 Stop relying on Facebook to tell you when we are coming! Get our schedule every week by email: pyropies.com/email

We're bringing the fire! Our dough is made with imported flour, and our sauce with San Marzano tomatoes. 🍅

We accept online orders, or walk up to the window. Order online and you choose your own pickup time, so you can arrive at your chosen time with little to no wait. We also hold back your dough ball, so even if we sell out to walk up orders, your order will still be ready for you!

Online ordering is OPEN NOW at:

www.pyropies.com

See you Sunday! 😃

10/02/2026

THE DOUGH, PART 2: THE POOLISH

Before the dough is even mixed, we make a poolish. It's equal weights of flour and water with a little yeast and honey, left to ferment for 12 to 16 hours.

A poolish is a cousin of a sourdough starter. A starter catches its own yeast from the flour and the air, and you keep feeding it for years. A poolish gets yeast added, it's made fresh every batch, and all of it goes into the dough.

That bit of honey is also why our dough isn't vegan.

Part 3 on Sunday: why it takes two days.

09/30/2026

CANCELLED: McMinnville, we're sorry! Our stop today, Friday October 2nd, at Warehouse Discount Groceries is cancelled. We'll be back in McMinnville on Monday, November 23rd. Thanks for understanding!

09/29/2026

FAYETTEVILLE!! 🔥
👉 Thursday October 1st at Tractor Supply, 11:30am to 6:30pm CENTRAL.

📧 Stop relying on Facebook to tell you when we are coming! Get our schedule every week by email: pyropies.com/email

Fresh dough, real fire, great pizza! We hand crush our San Marzano tomatoes and use imported olive oil in the sauce. 🍅

We accept online orders, or walk up to the window. Order online and you choose your own pickup time, so you can arrive at your chosen time with little to no wait. We also hold back your dough ball, so even if we sell out to walk up orders, your order will still be ready for you!

Online ordering is OPEN NOW at:

www.pyropies.com

We can't wait to see you Thursday!! 😁